Zucchini Ribbons, Pasta, and Arugula

Time: 30 min

8 oz dried fettuccine pasta

2 medium zucchini cut lengthwise into ribbons 

1/4 cup sliced pepperoncini peppers

2 Tbs olive oil

1-2 garlic cloves, minced

1 lemon zested and juiced

3 cups arugula

1 1/2 tsp fresh oregano

Chopped toasted almonds

Cook pasta. When it's done pour the pasta and cooking water over zucchini ribbons in colander to drain and lightly soften zucchini. Add the rest of the ingredients and toss with salt and pepper to taste.